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1
Cook the bacon until crisp, about 8 minutes, in 2 tablespoons olive oil in a large skillet over medium heat.
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2
Add the mushrooms, 1/2 teaspoon salt, and pepper to taste. Cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat.
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3
Stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
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4
Make a 2.5 cm deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
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5
Cover the pork with plastic wrap and pound with the flat side of a meat mallet until about 1 cm thick.
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6
Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks.
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7
Place the pork rolls on a cooking tray covered with parchment paper (or a silicone sheet), brush with olive oil and season with salt and pepper. Bake in the oven at 180u00b0C for about 30 - 40 minutes.
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8
Transfer to a cutting board and leave to rest for 10 minutes.
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9
Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
